YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato and Egg Hash with Sautéed Greens
Enjoy a vibrant hash featuring crispy roasted sweet potato cubes mingled with a hearty mix of whole eggs and egg whites, black beans, and a medley of sautéed kale, red bell pepper, and red onion. This dish perfectly balances savory flavors with a slight sweetness from the potato and a hint of spice, making it a delectable option any time of day.
INGREDIENTS
1 medium Sweet Potato
3 large Whole Eggs
3 large Egg Whites
1/4 cup Black Beans
1/2 medium Red Bell Pepper
1/4 small Red Onion
1 cup chopped Kale
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Peel and dice the sweet potato into small cubes. Toss the sweet potato cubes with a pinch of salt, pepper, and a light drizzle of olive oil. Spread them out on a baking sheet.
Roast the sweet potatoes in the oven for 20-25 minutes or until tender and slightly crispy on the edges, stirring halfway through.
While the sweet potatoes are roasting, finely chop the red bell pepper and red onion. Rinse the black beans if using canned, and drain well.
Heat a non-stick skillet over medium heat. Add a few drops of olive oil if needed, then sauté the red bell pepper, red onion, and kale for about 3-4 minutes until the vegetables are softened. Stir in the black beans and season with a pinch of salt and pepper. Transfer the sautéed greens and vegetables to a bowl once done.
In a separate bowl, whisk together 3 whole eggs and 3 egg whites. Season lightly with salt, pepper, and a pinch of garlic powder if desired.
Once the sweet potatoes are roasted, add them to the skillet used for sautéing. Pour the egg mixture over and gently scramble with the veggies until the eggs are just set, about 3-4 minutes.
Fold in the sautéed greens and black beans mix, combining all ingredients evenly. Adjust seasoning as needed, and serve immediately.